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Easy Pork Mince And Bacon Topped With Shortcrust Pastry

This pork mince and bacon topped with a shortcrust pastry are hard to beat when it comes to easy weeknight dinners. The pork mince is cooked with garlic, onion, and crispy bacon and topped with a layer of buttery shortcrust pastry. It’s the perfect meal for busy nights! Serve with mashed potatoes or your favourite side dish for a meal the whole family will love. Don’t miss out – give this recipe a try today!

mince pork and bacon pie with shortcrust pastry

Pork mince with chopped bacon

Pork mince is one of my favourite things to cook! It’s so versatile and easy to make. Plus, it always turns out delicious. Minced pork and bacon are a match made in heaven. The minced pork gives the dish a wonderful depth of flavour, while the bacon adds a touch of smokiness.

Cooking pork mince

How best to cook this heavenly combination? In my opinion, the best way to cook minced pork and bacon is in a frying pan. First, I cook the bacon until it is crisp. Then, I add the minced pork to the pan and cook it until it is browned. Finally, I add some seasoning and serve. This delicious dish is sure to please any appetite. You can eat it just as it is or you can go one step further and add a delicious shortcrust pastry!

pork mince and bacon one pan recipe uk

Shortcrust pastry

Shortcrust pastry is so easy to make. When people think of pastry, they get the idea it’s going to take ages to make, and it really doesn’t. With this pastry, there is no need for chilling time, so it’s just a matter of mixing the ingredients together, roll it out, and the job is done! It doesn’t matter if your pastry doesn’t look perfect it will definitely taste great!

shortcrust pastry on top of minced pork and bacon

Ingredients

You will need:

  • 2 Red Onions (Finely Chopped)
  • 750 g Pork Minced (I used 15% fat content)
  • 4 Rashers of Smoked Bacon (Chopped)
  • 1 Carrot (Chopped into small cubes)
  • 2 tbsp Sundried Tomato Paste (or whiz up sundried tomatoes from a jar)
  • 2 tbsp Corn Flour
  • 400 ml Chicken Stock
  • 1 Celery Stick (Finely chopped)
  • 2 tbsp Worcestershire Sauce
  • 1 tsp Chilli Powder
  • Salt and Pepper (to season)

Shortcrust Pastry

  • 500 g Plain Flour
  • 250 g Butter
  • 6 tbsp Cold Water
  • 1 Egg (Beaten – to brush the pastry)
recipe for pork mince and bacon uk

Recipe for minced pork and bacon

  • STEP 1: Fry the onions and bacon until the onions are soft and the bacon is cooked.
  • STEP 2: Add the pork mince and cooked until brown, chopping up any clumps along the way. Add some black pepper and the chilli powder whilst cooking.
  • STEP 3: Add the corn flour and mix through for 1 minute, then add the chicken stock. Add the chopped celery, carrots and sundried tomato paste and mix together. Bring to the boil and simmer for 15 – 20 minutes with the lid on.
  • STEP 4: Meanwhile, make the pastry and preheat the oven to 200°c/190°c Fan.
  • STEP 5: Put the flour in a bowl, add the chopped butter and rub in until it resembles breadcrumbs. Add the water and combine until it forms a dough. Roll out onto a floured surface about 1cm thick and place the oven proof-dish on top and cut around it. Brush the top of the pastry with the beaten egg.
  • STEP 6: Add the mixture to the dish and place the pastry on top. Make 2 slits in the middle of the pastry with a knife, so steam can get through whilst cooking. Bake in the oven for 30 minutes.
mince pork and bacon pie with shortcrust pastry

Easy Pork Mince And Bacon Topped With Shortcrust Pastry

Rachel
Beautifully cooked pork mince and bacon with a shortcrust pastry.
No ratings yet – be the first to rate and comment on this recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine British
Servings 5
Calories 1335 kcal

Ingredients
  

  • 2 Red Onions (Finely Chopped)
  • 750 g Pork Minced (I used 15% fat content)
  • 4 Rashers of Smoked Bacon (Chopped)
  • 1 Carrot (Chopped into small cubes)
  • 2 tbsp Sundried Tomato Paste (or whiz up sundried tomatoes from a jar)
  • 2 tbsp Corn Flour
  • 400 ml Chicken Stock
  • 1 Celery Stick (Finely chopped)
  • 2 tbsp Worcestershire Sauce
  • 1 tsp Chilli Powder
  • Salt and Pepper (to season)

Shortcrust Pastry

  • 500 g Plain Flour
  • 250 g Butter (Chopped into cubes)
  • 6 tbsp Cold Water
  • 1 Egg (Beaten)

Instructions
 

  • Fry the onions and bacon until the onions are soft and the bacon cooked.
  • Add the pork mince and cooked until brown, chopping up any clumps along the way. Add some black pepper and the chilli powder whilst cooking.
  • Add the corn flour and mix through for 1 minute, then add the chicken stock. Add the chopped celery, carrots and sundried tomato paste and mix together. Bring to the boil and simmer for 15 – 20 minutes with the lid on.
  • Meanwhile, make the pastry and preheat the oven to 200°c/190°c Fan.
  • Put the flour in a bowl, add the chopped butter and rub in until it resembles breadcrumbs. Add the water and combine until it forms a dough. Roll out onto a floured surface about 1cm thick and place the oven proof-dish on top and cut around it. Brush the top of the pastry with the beaten egg.
  • Add the mixture to the dish and place the pastry on top. Make 2 slits in the middle of the pastry with a knife, so steam can get through whilst cooking. Bake in the oven for 30 minutes.
  • Serve with steamed vegetables. Enjoy!
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Nutrition

Calories: 1335kcalCarbohydrates: 89gProtein: 44gFat: 88gSaturated Fat: 42gPolyunsaturated Fat: 7gMonounsaturated Fat: 31gTrans Fat: 2gCholesterol: 270mgSodium: 947mgPotassium: 872mgFiber: 4gSugar: 5gVitamin A: 3685IUVitamin C: 6mgCalcium: 80mgIron: 7mg
Keyword minced pork, shortcrust pie topping
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

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